How Cafes Can Get the Most Out of Instagram in 2025

Instagram still matters for coffee shops, but the playbook is changing. These are the strategies that hold up in 2025.
by Haley Greene | July 18, 2025

Cannabis Coffee Shops Give New Meaning to Third Places

As recreational cannabis becomes more widely accepted, coffee-serving businesses from Amsterdam to Raleigh are offering a blueprint for how it may change traditional third spaces.
by Chloé Skye Weiser | July 9, 2025

Roastery Breakdown: Wicked Joe Organic Coffees

Maine’s Wicked Joe Organic Coffees utilizes technology to roast quality coffee on a large scale—and still manages to prioritize sustainability in the process.
by Brit Alexandria | June 27, 2025

Want a Cafe That Lasts? Focus on Brand Identity

Brand identity isn’t just about design. For many cafes, it’s what guides service, builds loyalty, and keeps them grounded in uncertain times.
by Haley Greene | June 4, 2025

Want Your Cafe To Have a Line out the Door? Make It Worth Waiting For

Long lines at coffee shops can either draw people in or turn them away. Two busy cafes share how they manage volume, keep quality high, and turn wait time into part of the experience.
by Haley Greene | May 28, 2025

Convenience Stores Are Upgrading Their Coffee Programs (And Winning New Customers)

Bean-to-cup technology is revolutionizing coffee experiences at convenience stores across the country—and proving that “gas station coffee” doesn’t need to be scalded or stale.
by Anne Mercer | May 14, 2025

How Coffee Roasters Are Offering Formerly Incarcerated People a New Path Forward

It can be hard for people leaving prison to find employment, which often leads to reoffending. A growing number of coffee companies are trying to change that.
by Fionn Pooler | April 16, 2025

Here’s What Baristas Should Know About Filing Their Taxes

As tax season approaches, experts are weighing in on the steps coffee workers can take to finalize and submit their taxes with minimal stress.
by Brit Alexandria | March 26, 2025

Small Cafe? Here’s How To Design a Winning Food Program

More and more customers expect prepared food when they go to coffee shops, which poses a challenge for cafes with small kitchens. Here’s how they can still deliver a great food program, despite space…
by Haley Greene | March 19, 2025

Roastery Breakdown: ViCAFE in Zurich, Switzerland

ViCAFE’s roastery serves 17 cafes in Switzerland. To manage that scale, it uses automation—including a software program that connects all the roastery’s machinery—so its team is free to focus on quality.
by Brit Alexandria | March 12, 2025